Instead of being pounded together, as they traditionally are, the best parts of the classic Catalan sauce are left intact here—yielding the same comforting flavor with a terrific assortment of textures.
Ingredients
1 1/2 pounds pork tenderloin
1/3 cup extra-virgin olive oil plus additional for rubbing
1 (5-ounce) package prewashed baby spinach or arugula
1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup red-wine vinegar or Sherry vinegar
Directions
Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
While pork stands, put greens and peppers on a platter.
Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.
